I’m so excited to show you the first episode of MDRN KTCHN, a new cooking show that I’m hosting for CHOW.com, showing off the culinary innovations and food hacks of the Modernist Cuisine lab. In this episode, I explain how to give Velveeta-like meltability to the flavorful cheeses you know and love. This technique comes from Modernist Cuisine at Home, which devotes an entire chapter to recipes centered around this technique. Just last night, I used this cheese hack to create a mac and cheese sauce from smoked gouda and sharp cheddar – cheeses that would have otherwise melted into an oily mess.

5 Comments

hey,
i’ve finished building your make project immersion circulator today, and i have ran into a problem i was hopping you could help me with. My PID won’t allow me to set a temp higher than 40 celcius …..i was wondering if you knew how to fix this problem?…..it would be greatly appriciated